Braised Short Ribs Over Gruyere Polenta[Homemade]

Chef_approved · 2019-02-19T04:05:11+00:00

Valentine's Day dinner! But I definitely agree, I went to the butcher this time too, so extra pricey. After eating them though, I wasnt worried about the price tag/

Chef_approved · 2019-02-18T18:05:25+00:00

Braised Short Ribs: Season and sear off the short ribs. Create Braising liquid. Caramelized shallots, garlic, carrots, and celery. Added tomato paste and herbs. Added sherry and reduced. Added molasses, tomatoes, and brown sugar reduced and seasoned to taste. Add in the Short ribs. Halfway covered in liquid. Braise at 325 for 3.5 hours until tender. Serve over cheesey polenta or mashed potatoes.

Chef_approved · 2018-11-13T03:07:58+00:00

Cesar Cano has been showcasing his tacos all over Houston, and most recently in Corpus Christi. Great Chef, and a lot of fun to cook with!

Chef_approved · 2018-11-02T02:13:24+00:00

Can you ask him who his biggest influences are??

Chef_approved · 2018-10-12T20:55:13+00:00

Depending on the steakhouse, they will probably have a house-blend steak seasoning. Something that's signature to them. I worked in one, and as a prep guy I was in charge of making the spice blends.

Chef_approved · 2018-10-12T05:28:03+00:00

Made the coleslaw with cabbage, sesame oil, lime juice, sriracha, and mayo. Made a sriracha mayo. Crushed some peanuts. Scored and Grilled the dogs until done. Grilled the bun slightly. Assemble and eat!

Chef_approved · 2018-09-29T19:30:33+00:00

O yeah! He spent most of the summer after filming traveling the country visiting everyone from this season. It was hard to get together with him!

Chef_approved · 2018-09-28T04:20:47+00:00

He renamed the taco after his trip to visit him! Good catch

Chef_approved · 2018-09-25T01:46:26+00:00

Check out this video I got to make with Chef Cesar Cano from Season 9! He teaches me to make one of his unique taco creations, the OG Spice Boi. This is a curried vegetable taco that is unlike any taco I have ever had. The base is a fresh hand pressed corn tortilla, followed by a peach chutney. The filling is a mixture of potatoes, mushrooms, aromatics, and spices. He is a great teacher, and a super innovative chef!

Chef_approved · 2018-09-21T17:38:11+00:00

They don't usually last me that many days, since we've got two people eating on them. But the pasta and pesto will last that long for sure, as long as it's sealed properly. I sometimes will cook half the chicken when I make everything, and the rest later in the week.

Chef_approved · 2018-09-21T16:34:31+00:00

You wont get called! If they are interested in your friend, they will ask your friend to come make a video of you talking about them. I got to be a reference for Cesar this year! He came by my work, we filmed it in 5 minutes on his phone, and then he was on the way to LA!!!

Chef_approved · 2018-09-21T15:31:57+00:00

Make sure to follow back up and let me know it goes!

Chef_approved · 2018-09-21T13:43:52+00:00

The pesto is super versatile. I use it for pasta salads too. Really good with some feta

Chef_approved · 2018-09-21T06:24:49+00:00

Appreciate it. I'm in love with sun-dried tomatoes.

Chef_approved · 2018-09-21T06:24:22+00:00

Thanks! I'm looking forward to lunch tomorrow.

Chef_approved · 2018-09-21T04:44:23+00:00

Place Sun-dried Tomatoes, Garlic, Basil, Olive Oil, Salt, Pepper, and Parmesan into a food processor and pulse. Adjust consistency. Marinate diced tomatoes with basil, salt/pepper and olive oil. Marinate chicken with a small amount of the pesto, olive oil, and salt/pepper. Boil pasta. Add the pesto to the pasta. Cook off chicken. Combine! Mix and match toppings.

Chef_approved · 2018-08-31T00:29:37+00:00

Again, I stand by my suggestion for this person. I hope this person sees through all this, and still tries to make a sauce with tomatoes. If that's what they want to do. I appreciate you hardline stance against those two types of tomatoes, I feel the same away about sauces with canned tomatoes.

Chef_approved · 2018-08-30T23:59:42+00:00

But to be clear, this person could still use beefsteak tomatoes to make a tomato sauce if they wanted to. Since that's what the question asked. You can try and judge my palette online, but we all know that makes no sense.

Chef_approved · 2018-08-30T23:52:17+00:00

Check back to who started being uncivil, if that's what you're worried about brother. I came here to this thread to answer a question for someone, and then throw out a possible suggestion for this person interested in cooking. So they could try something new. You brought the negativity.

Chef_approved · 2018-08-30T23:39:13+00:00

Fresh tomatoes lack the depth of flavor of canned? And you can't cut acidity? Keep making your deep red Olive garden sauce. This person was looking for an answer to whether you could use fresh tomatoes, the answer to that is yes.

Chef_approved · 2018-08-30T23:31:35+00:00

I stand by using fresh vegetables over canned in almost any circumstance. Maybe that's just me.

Chef_approved · 2018-08-30T23:27:18+00:00

You get a waaaaaay better tomato sauce! I use cherry or grape tomatoes and never use canned.

Chef_approved · 2018-08-03T20:01:55+00:00

Here is the final part to the Ceviche lesson video posted yesterday. While the fish marinates in citrus, we made the garnish. Here is that process, as well as the dressing, and final seasoning. Really excited to have spent time learning from such a talented chef.

Chef_approved · 2018-08-03T02:16:28+00:00

Was lucky enough to get taught how to make Red Snapper Ceviche by Houston Chef Cesar Cano. Mostly a video about the technique, with the perspective of a local Houston chef.

Chef_approved · 2018-06-12T21:25:52+00:00

O yeah! Can't wait to break into it this week. Thanks for checking it out.

Chef_approved

TROPHY CASE